Name: Paella and White Wine Sangria
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: ½ red onion, diced; 3 clove garlic, chopped; 2 Tbsp olive oil; tsp saffron; 1 tsp sweet smoked paprika; bay leaf; 4 chicken thighs, skin on, excess fat trimmed; ½ cup diced chorizo, about one sausage; 2 cup Arborio or Valencia (short grain) rice; 2 small tomatoes, diced; 1 lb(s) clams, scrubbed and debearded; 1 lb(s) mussels, scrubbed and debearded; 12 large shrimp, peeled and deveined; 1 cup white wine; 3 cup chicken stock; salt and pepper; 1 750 mL bottle cava (Spanish sparkling wine); 3 Tbsp brandy; 1 orange sliced; 1 lemon sliced; 1 lime sliced; 1 cup halved strawberries, diced peaches or nectarines, optional; 3 Tbsp sugar

Prep Time

15 min

Cook Time

40 min

Yields

4 servings

A delicious classic Spanish dish by Anthony Sedlak.

ingredients

Paella

red onion, diced

clove garlic, chopped

Tbsp olive oil

tsp saffron

tsp sweet smoked paprika

bay leaf

chicken thighs, skin on, excess fat trimmed

cup diced chorizo, about one sausage

cup Arborio or Valencia (short grain) rice

small tomatoes, diced

lb(s) clams, scrubbed and debearded

lb(s) mussels, scrubbed and debearded

large shrimp, peeled and deveined

cup white wine

cup chicken stock

salt and pepper

White Wine Sangria

1 750

mL bottle cava (Spanish sparkling wine)

Tbsp brandy

orange sliced

lemon sliced

lime sliced

cup halved strawberries, diced peaches or nectarines, optional

Tbsp sugar

Ingredient Substitution Guide

directions

Step 1

Preheat oven to 450. Heat olive oil in large, wide, oven-safe skillet on medium heat. Sear chicken, skin side down first until deep golden brown. Set chicken aside.

Step 2

Gently fry chorizo for a minute or two, then add onion, garlic and sweat until onion is soft. Add rice, paprika and stir, toasting rice for 3-4 minutes.

Step 3

Add saffron, bay leaf, white wine and chicken stock; bring to simmer and season lightly with salt and pepper. Return seared chicken back to pan. Add clams and tomatoes.

Step 4

Place in oven on middle rack and roast, stirring occasionally, until rice is three quarters done, about 15 minutes. Add mussels and shrimp to pan and continue to roast until mussels open and cook through, about 6-8 minutes. Remove from heat, season with additional salt and pepper to taste.

Step 5

Combine fruits and brandy in pitcher and toss sugar to coat; let stand at least five minutes. Pour cold sparkling wine over, stir to combine flavours and serve immediately.

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Paella and White Wine Sangria

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Paella

White Wine Sangria

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